• 8servings
  • 60minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB6, H, D
MineralsFluorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 55g (2 oz) margerine

  2. 2 eggs

  3. 110g (4 oz) caster sugar

  4. 110g (4 oz) plain flour

  5. 2 medium sized ripe bananas

  6. 2 teaspoons baking powder

  7. 1 teaspoon vanilla essence

  8. 55g (2 oz) butter

  9. 110g (4 oz) icing sugar

  10. 1 teaspoon vanilla extract

  11. a few pieces of dried bananas for decoration

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 180 C / Gas 4, and line a bun tin with 6 muffin cases.

  2. In the mixing bowl cream the butter and sugar until fluffy. Gradually beat in the eggs until the mixture is smooth. Fold in the flour, baking powder and the bananas until the mixture is smooth.

  3. Divide mixture between the cases and bake for 20-25 minutes, until golden brown and risen.

  4. While the cakes are cooling, you can make the icing. First whisk together the icing sugar, butter and vanilla to make a smooth creamy mixture.

  5. Put the icing into a piping bag, a pipe it onto the cake, in a swirly shape.

  6. On top of the icing, put a dried banana slice.


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